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Cookie Butter Protein Ice Cream
Method
- Add all your ingredients into your pint. Use small hand blender/milk frother and mix till smooth.
- Add pint to freezer till frozen. I just do mine the day before so they can freeze overnight. And also pro tip, get extra pints and then make 6 of these at one time so you have them for the whole week.
- Then once frozen, either let sit out for 10 minutes to thaw out a bit or run outside edges under warm water for a minutes. Then add to your creami holster and do the “Lite Ice Cream” function. All you need to do is that function one time and you are good to go for the base vanille ice cream!
- Now let’s make it cookie butter ice cream! Make a hole in the middle and add in your cookie butter and speculoos cookies.
- Add back to the creami and do the mix-ins function. Then enjoy!
Cookie Butter Protein Ice Cream
Nutrition
Per serving, calculated from this recipe's own ingredient amounts. Actual values shift a little with the brands and portions you use.
- 400 calories
- 32.5g protein
- 45.5g carbs
- 9.5g fat
Nutrition Facts
1 serving per recipe
Serving size1 pint (525g)
Amount per servingCalories400
% Daily Value*
Total Fat 9.5g12%
Saturated Fat 4.5g23%
Trans Fat 0.0g
Cholesterol 110mg37%
Sodium 1015mg44%
Total Carbohydrate 45.5g17%
Dietary Fiber 3.0g11%
Total Sugars 21.0g
Includes 7.0g Added Sugars14%
Protein 32.5g
Vitamin D 5.1mcg26%
Calcium 848mg65%
Iron 1.8mg10%
Potassium 677mg14%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calculated from this recipe's ingredient amounts. Actual values vary with the brands and portions you use.